Batch cooking and additional web-only recipes
I would like to take a moment to introduce and qualify myself. My name is Marc Dunham, and I am a CHEF—a
cook, husband, educator, and father. Professionally, I am the Chef de Cuisine for the Ranchers Club at the Atherton Hotel at OSU. Previous to my employment here, I was the Executive Chef of Ventana and the Bleu River Grille at Texas Culinary Academy in Austin (yes Sooner and Cowboy fans, you’re taking advice from a Texan). I also hold a B.S. in Nutrition and Foods from Texas State University.
My first column is batch cooking, the practice of making a large recipe very neutral in flavor in order to prepare a variety of meals from it. I’m starting with tomato sauce, pasta, and roasted chicken—which can all be made ahead and tweaked to fit the meal of your choice.
Tomato sauce is very simple, but can be used in hundreds of variations. Use it as the primary sauce for pasta, a base for tomato soup, or an addition to ground meats for meat sauces or fillings. The basic ingredients are canned tomatoes, onions, garlic, salt, and pepper. Unless I know specifically what I will be using the sauce for, I leave out any herbs until I decide to take the sauce in a specific direction. For example, I might make a gallon of tomato sauce, and then add basil to one quart of the sauce for marinara; chiles, paprika, and cumin to another quart of sauce as a base for picadillo for tacos.
Next, we have roasted chicken. I love simply turning the oven to 400º F, seasoning a whole chicken with salt and pepper, and roasting it to a golden brown. After the bird is cooked, let cool and remove the meat to use in your recipes. And the bones? They aren’t wasted—we’ll discuss how to use them in a future column.
Finally, pasta, which is also a favorite in my house because it’s inexpensive, quick, and healthy when eaten responsibly—especially when you choose whole-grain pasta. The basic ratio for cooking is a pound of pasta, a gallon of water, and a tablespoon of salt. Oil is used to coat the pasta after it is drained, to prevent sticking.
Basic Recipes
Pasta
1 lb penne pasta
1 Gallon boiling water
1 T salt
1 t oil
Add penne to salted boiling water and stir to prevent sticking. Cook until al dente (about 10 minutes), drain, coat with oil, and cool on a sheet pan in the refrigerator.
Separate into 2-4 C portions and store in zippered freezer bags. Freeze until needed.
Tomato Sauce
1 T olive oil or canola
1 yellow onion, sliced ¼ inch half moons
6 cloves garlic, sliced thin
2 28 oz cans crushed tomatoes
Salt and pepper to taste
Preheat a 2-3 quart sauce pan on medium heat. Add oil and allow to heat for 1 minute.
Add sliced onions and cook for about 5 minutes or until onions become translucent.
Add garlic and cook for another 2 minutes; do not allow garlic to brown. If any browning occurs, simply remove the pan from the heat.
Add tomatoes, salt, and pepper. Simmer for 20-30 minutes. Allow sauce to cool, then process in blender (in batches if necessary).
Pour sauce into zippered freezer bags (about 1-2 C per portion) and freeze until needed. Makes 2 quarts.
Roasted Chicken
Yields 50% original weight
1 whole chicken
Salt and pepper
1 t canola oil
Preheat oven to 400° F.
Pat chicken with paper towels to remove excess moisture and allow to stand at room temperature, 30-45 minutes
Season with salt and pepper and coat skin of chicken with a thin layer of oil using your hands.
Place on a roasting rack on a sheet pan or directly on a sheet pan (with a lip so the juices don’t run off and burn your oven.) Roast for 15 minutes at 400°, and then turn down the heat to 375°.
Continue to cook for 30 minutes or until an internal temperature of 165° F is reached, or until the juices from around the leg run clear in color when poked.
Cool and remove meat from the bones. Store in 1-2 C portions in zippered freezer bags until needed.
Combination Recipes
Penne pasta with roasted chicken and vegetables
2 T olive oil
½ red onion, cut into ¼ half moons
1 red bell pepper, seeds removed,
cut into ¼ inch strips
1 zucchini, cut into ¼ inch half moons
4 C penne pasta, cooked
2 C roasted chicken
Parmesan cheese to taste
Fresh herbs, optional
Salt and pepper to taste
Heat a large sauté pan or sauce pot on medium heat on the range. Add the olive oil and allow to heat for 1 minute.
Add the onion and cook on medium heat while stirring for 4-5 minutes. Next add the bell peppers and zucchini and continue to cook for 5 minutes or until all of the vegetables are slightly softened.
Add the cooked pasta and chicken and heat until warm all the way through
Add salt, pepper, fresh herbs, and Parmesan cheese to taste.
Serves four.
Editor’s Note: this versatile recipe can be easily customized to suit your family’s tastes. Vegetables such as broccoli, cauliflower, snap peas, or mushrooms would work well.
ADDITIONAL, WEB-ONLY BATCH RECIPES FROM MARC DUNHAM:
Penne pasta with marinara, roasted chicken, and Parmesan cheese
2-3 C tomato sauce
1 T dried oregano or 3 T fresh, chopped
3 T fresh basil, chopped (optional)
4 C cooked penne pasta
2 C roasted chicken
Parmesan cheese, salt, and pepper (to taste)
Combine the tomato sauce and herbs in a large sauce pot and cook for
5 minutes.
Add the pasta and chicken. Coat evenly and warm through on low heat.
Garnish with grated Parmesan cheese and serve warm. Serves four.
Roasted chicken enchilada with Ranchero sauce
2 T olive oil
1/2 red onion, cut into 1/4” half moons
1 red bell pepper, seeded, cut into 1/4” strips
1 jalapeno, seeded and finely chopped
4 C tomato sauce
1 t paprika
1 T dark chile powder
1 t cumin
Salt and pepper, to taste
2 C cooked chicken
12 corn tortillas
1 C shredded Monterey jack or cheddar cheese
Heat a large sauté pan or sauce pot on medium heat. Add olive oil and
heat for 1 minute.
Add onion and cook on medium heat while stirring for 4-5 minutes. Add
peppers and continue to cook until soft.
Add tomato sauce, paprika, chile powder, cumin, salt and pepper and
simmer for 10 minutes.
Add the cooked chicken to the pan and heat until warmed.
One by one, dip the corn tortillas in the ranchero sauce to soften.
Fill each with about 2 T of chicken mixture.
Roll the tortillas into cigar shapes and place seam side down onto a
plate or casserole dish.
Spoon any extra sauce on top and sprinkle with cheese. These can be
heated in an oven or microwave to melt cheese. Serves four.
Marc Dunham is the Chef de Cuisine for the Ranchers Club at the Atherton Hotel at OSU. Read his blog at MetroFamily Magazine.com/blog.